In a stand mixer, combine yeast, sugar, salt, and bread flour. Mix with the paddle attachment until combined, about 15 seconds.

Add water, yogurt, olive oil, and garlic to the mix. Stir on low until a shaggy dough forms, about 30 seconds.

Switch to the dough hook and knead the dough on medium speed until it’s smooth and glossy, about 8 minutes.

If it’s too sticky, add flour 1 tablespoon at a time until it clears the bowl. Don’t overdo it!

Oil a bowl, transfer the dough ball in, and turn it around to ensure it’s coated. Cover with plastic wrap and let it rise in a warm spot until it doubles in bulk, about 1 hour.

Once risen, turn the dough onto a lightly floured surface. Slice into 8 equal portions and roll each into a ball.

Flatten each ball into a 4-inch circle, keeping the other balls covered while you work. Lay them on parchment paper to avoid sticking.

Let the flatbreads rest for 10 minutes, covered.

Roll each into a 6-inch circle with a lightly oiled rolling pin.

Heat a cast iron pan over medium-high heat. Gently stretch a dough circle and place it in the skillet.

Cook until small bubbles appear and the bottom is golden brown (about 1-2 minutes). Flip it with a large spatula to repeat.

Transfer the naan to a wire rack for a minute.

Combine melted butter with garlic powder and brush each naan generously while still warm.

Sprinkle lightly with kosher salt and your choice of fresh herbs.

Serve immediately and cover loosely with a clean towel to keep warm.